This is enough for about 8 to 10 enchiladas. It’s a great sauce to compliment my vegetarian enchiladas.
Ingredients
¼ cup olive oil
2 tablespoons flour
1-2 tablespoons chili powder*
8 ounces tomato sauce
1-½ cups vegetable broth
¼ teaspoon cumin
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon salt (optional, but brings out the flavor)
Directions
Heat oil in a pan and whisk in flour, chili powder, cumin, garlic powder, and onion salt. Stirring constantly, cook flour for 1-2 minutes. Gradually whisk in tomato sauce and broth. Simmer for about 10 minutes until it thickens slightly.
*If you desire more heat, add some hot sauce, to taste.
